Slow-cooked duck legs in their own fat until perfectly tender.
Chef's Notes
Make in large batches on Sundays — stores submerged in fat in the fridge for up to 2 weeks. Finish to order in a hot pan skin-side down.
Confit-grade legs preferred; ask butcher for larger legs
Season duck legs generously with salt, pepper, thyme and garlic. Rest overnight in the fridge.
Submerge duck legs in melted duck fat in a deep baking dish. Cook at 140°C for 2.5–3 hours.
💡 Fat temperature should never exceed 85°C — check with a probe.
2026-08-03 · 12 portions
2026-08-04 · 16 portions